Description
Indulge in a delicious and easy Keto Coconut Mug Cake that is low in carbs and perfect for a quick dessert.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon granulated erythritol (or your preferred low-carb sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened coconut milk (or any low-carb milk alternative)
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
Instructions
- In a microwave-safe mug, combine the almond flour, shredded coconut, erythritol, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
- Add the egg, coconut milk, melted coconut oil, and vanilla extract to the mug. Stir until the mixture is smooth and well combined.
- Microwave the mug on high for 60-90 seconds, checking for doneness. The cake should rise and be set in the middle. If it’s not done, microwave in 15-second increments until cooked through.
- Allow the mug cake to cool for a minute before enjoying. You can top it with a dollop of whipped cream or a sprinkle of additional shredded coconut if desired.
Notes
- For a chocolate version, add 1 tablespoon of unsweetened cocoa powder to the dry ingredients.
- You can mix in a few sugar-free chocolate chips or nuts for added texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 1-2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg